May 17, 2012

Fresh Tomato Chili with Taco Nut Meat

I've always loved tomatoes. As a young girl, I remember eating fresh tomatoes from my mother's garden, much like the way you'd eat an apple. I would just chomp right into it. The juices would come running down my chin, and I loved it! This was heaven.

Unfortunately, The Taste Tester doesn't share the same love for tomatoes as I do. He didn't want to have anything to do with ketchup until he was almost six years old. He actually tried his very first tomato-based spaghetti sauce a few months ago (but complained about it because he just doesn't like tomatoes). So I rarely buy tomatoes.

Last night, I decided to test him and his love hate for tomatoes. I've been craving fresh tomatoes for the past few days, so I decided to pick up some beautiful tomatoes from the Natural Food Pantry (my #1 health store in Ottawa). I was pleasantly surprised to find an amazing recipe in Ani Phyo'sAni’s Raw Food Essentials. It was delicious! And....The Taste Tester LOVED it too!

This recipes is simple, quick, and easy to make. You'll love it.

Tomato Chili with Taco Nut Meat

(from Ani’s Raw Food Essentials)Makes 4 servings

TOMATO CHILI

3 cup tomatoes, chop

1 cup red bell pepper, chop

1/4 cup celery, chop

1/4 cup yellow onion, chop

1/3 cup mushroom, chop

1/3 cup corn kernels (I omitted this)

1 tsp. garlic, mince

1–2 tsp. chili powder, to taste

1 tsp. cumin, powder

3/4 tsp oregano, fresh or dry

1/4 tsp sea salt, to taste

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree.

Scoop back into bowl with mixture and toss to mix well.

NUT MEAT TOPPING

1 cup walnuts

1 tablespoon extra-virgin olive oil

1 tablespoon cumin, powder

2 teaspoons coriander, powder

1 teaspoon Bragg’s or Nama Shoyu, or 1/4 tsp. sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat.

Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

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Hi, I'm Maria, a blogger from Ottawa, Canada. Little Miss Cornucopia is a space where I celebrate life and my passion for a happy, healthy lifestyle. Please come and say hello. I'm so glad you're here!

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DISCLAIMER

Little Miss Cornucopia is a place where I can share information and opinions, not advice. I believe in what I’m saying, but I’m not a registered dietician or nutritionist. I try to base my opinion and beliefs on my own research and the best information provided, and I try to present this as honestly and as thoroughly as I can.

Read at your own discretion, and if you choose to follow any suggestions I have - which may or may not work for me - do so with the guidance of your physician and/or dietitian/nutritionist.

"Up to a point a man's life is shaped by environment, heredity, and movements and changes in the world about him. Then there comes a time when it lies within his grasp to shape the clay of his life into the sort of thing he wishes to be. Only the weak blame parents, their race, their times, lack of good fortune, or the quirks of fate. Everyone has it within his power to say, 'This I am today, that I will be tomorrow' " - Louis L'Amour